Tuscan Panzanella with Peaches
We’ve added a peach twist to the classic Tuscan Panzanella Salad for a salad that is full of fresh flavours and fabulous textures.
How long will it take?
30 minutes
What’s the serving size?
Serves 4 as a side salad
What do I need?
- 4 cups day-old bread, cut into 2 ½ centimetre pieces
- 1 tbsp olive oil
- 200 g of assorted cherry tomatoes, halved
- 1 tsp salt
- 2 Lebanese cucumbers, cut into 2 ½ centimetre pieces
- 1 large red onion, sliced
- 1 cup basil leaves
- 2 yellow peaches, pitted, grilled, and sliced
- 100 g buffalo mozzarella, torn
For the dressing
- 2 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 8 tbsp olive oil
- 2 cloves garlic, minced
- Generous pinch of salt
How do I make it?
- Preheat oven to 180C.
- Pour olive oil in a bowl and add bread. Toss to coat. Spread bread onto a baking tray and cook for 15 minutes, or until golden brown. Remove from oven and set aside.
- Meanwhile prepare salad by adding tomatoes, to a strainer or colander set over a bowl. Sprinkle tomatoes with salt and leave for 10 minutes to draw out juices.
- Add cucumber, red onion, basil and peaches to a large bowl. Add tomatoes and reserve tomato juice for the dressing. Toss tomatoes, cucumber, red onion, basil and peaches together gently.
- Make the dressing by adding white wine vinegar, mustard, olive oil, garlic and salt to the bowl with the reserved tomato juice and whisk well.
- To serve, add cooled bread to the salad and toss, then pour over dressing and toss again. Wait a few minutes to allow the juices to soak into the bread, then add torn mozzarella and serve.
